Duderanchsoup Recipes

EMILY'S PICKLED EGGS

Emily's Pickled Eggs image

This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.

Provided by Cheryl

Categories Pickled Eggs

Time P3DT35m

Yield 12

Number Of Ingredients 7

Ingredients

12 eggs
1 cup white vinegar
½ cup water
2 tablespoons coarse salt
2 tablespoons pickling spice
1 onion, sliced
5 black peppercorns

Steps:

Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 1.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 1030.8 mg, Sugar 0.8 g

DUDE RANCH TACOS

Dude ranch tacos image

Sure to be a family favourite, serve up these simple beef steak wraps with avocado, soured cream and tomato sauces, and let everyone mix and match

Provided by Emma Freud

Categories Dinner, Main course, Supper

Time 40m

Number Of Ingredients 24

Ingredients

a big ol' 400g sirloin or rib-eye steak, or 2 smaller steaks
100ml good-quality barbecue sauce
50ml chilli sauce
pack of 8 flour tortillas
4 large ripe tomatoes , finely diced
juice 1 lime
2 spring onions , chopped
1 red chilli , chopped
1 ripe avocado , stoned and peeled
50ml soured cream
1 green chilli , chopped
juice 1 lime
small handful chopped mint leaves
small handful chopped coriander leaves
100ml mayonnaise
100ml soured cream
3 spring onions , chopped
1 green chilli , finely sliced
1 tsp ground cumin
1 tsp cider vinegar
1 tsp sugar
100g grated cheddar
shredded cabbage or crisp lettuce
juice 1 lime

Steps:

In a bowl, mix all the ingredients for the red sauce together with some seasoning, then do the same for the white sauce. To make the green sauce, mash the avocado, then mix with the rest of the ingredients and season. Dress the cabbage with a squeeze of lime and tip onto a plate.
Season the steak, and pan-fry or barbecue until cooked to your liking. Rest for 5 mins, then slice into strips and toss in the BBQ and chilli sauces.
Warm the wraps on a barbecue or in a dry frying pan for a few secs each side. Lay out everything and let everyone make their own taco.

Nutrition Facts : Calories 839 calories, Fat 49 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 2.9 milligram of sodium

CUCUMBER SOUP I

Cucumber Soup I image

This puree can be served either hot or cold. Garnish with sliced cucumber and chopped parsley. Try substituting dill for the tarragon, if you like.

Provided by Allrecipes Member

Categories Vegetable Soup

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

2 cucumbers
2 tablespoons thinly sliced green onion
2 tablespoons margarine
1 tablespoon red wine vinegar
4 cups chicken broth
1 tablespoon farina
salt to taste
⅛ tablespoon dried tarragon
½ cup sour cream
3 tablespoons chopped fresh parsley

Steps:

Peel, seed, and chop 2 cucumbers.
Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
Put the soup into a blender, and puree it.
Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 5.6 g, Cholesterol 8.4 mg, Fat 8.6 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 3.4 g, Sodium 563.4 mg, Sugar 1.7 g

DOUBLE MEAT DUDEWICH

Double Meat Dudewich image

This manly sandwich is all about extremes. Two meats - beer-soaked barbecued pork and beef smoked sausage - are piled high on an onion bun with coleslaw and pickles to top it off. It's a messy but awesome creation.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h45m

Yield 6

Number Of Ingredients 11

Ingredients

1 boneless pork shoulder roast (about 2 1/2 lb), trimmed
2 cups barbecue sauce
1/2 cup lager beer, such as a Boston Lager
1 teaspoon seasoned salt
1 teaspoon garlic-pepper blend
1/2 teaspoon ground mustard
1 package (14 to 16 oz) beef smoked sausage rings, cut into 1/2-inch slices
1 package (14 oz) coleslaw mix
1/2 cup coleslaw dressing
Dill pickle chips
6 onion buns, split

Steps:

Place pork in 3 1/2- to 4-quart slow cooker. In small bowl, mix 1 cup of the barbecue sauce, the beer, seasoned salt, garlic-pepper blend and ground mustard. Pour over roast. Cover; cook on High setting 4 to 5 hours or Low setting 8 to 10 hours until pork is very tender. Remove pork from slow cooker, and discard liquid.
When cool enough to handle, shred pork into bite-size pieces; discard any excess fat. In large bowl, stir together remaining 1 cup barbecue sauce and the shredded pork.
In 10-inch skillet over medium heat, cook sausage slices until heated through and crisp around edges.
In medium bowl, stir together coleslaw mix and dressing. To make sandwiches, pile pork mixture, smoked sausage, coleslaw and pickles on buns. Serve immediately.

Nutrition Facts : Calories 920, Carbohydrate 67 g, Cholesterol 160 mg, Fat 5, Fiber 3 g, Protein 53 g, SaturatedFat 17 g, ServingSize 1 Sandwich, Sodium 2880 mg, Sugar 40 g, TransFat 1 g

DUDE RANCH SOUP

Dude Ranch Soup image

Make and share this Dude Ranch Soup recipe from Food.com.

Provided by Tarbean

Categories Steak

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs round steaks, cut into bite-sized pieces
1 (15 1/2 ounce) can red kidney beans, drained
1 (4 ounce) can chopped green chilies
3 celery ribs, finely chopped
1 (14 1/2 ounce) can beef broth
1 tablespoon tomato paste
1 teaspoon chili powder
1 teaspoon adobo seasoning
1 beef bouillon cube
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon minced garlic
3 tablespoons instant minced onion
1 cup low-fat cheddar cheese, shredded

Steps:

Add all ingredients except cheese to the slow cooker crock and mix well.
Cover and cook on LOW for 7 1/2 hours. Stir in cheddar cheese and cook 1/2 hour more.

Nutrition Facts : Calories 364.6, Fat 8.6, SaturatedFat 3, Cholesterol 90.9, Sodium 872.4, Carbohydrate 23, Fiber 6.7, Sugar 3, Protein 48.3

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